A California nonprofit connects school lunchrooms with local fish

Last spring, Oakland Unified School District introduced a fish tostada: pieces of roasted white fish topped with cilantro-lime slaw and a Sriracha-spiked sour cream, all on top of a giant crunchy tortilla.

It was received well, says Alexandra Emmott, farm-to-table supervisor for the district. About 7,900 students chose the meal, more than 35 percent of the total meals served daily.

Oakland and a number of other California school districts are reinventing fish-centered me